Great for a family lunch, combine it with the stuffed apples and you are onto a winner!
- 1 Free Range Pork Loin (on the bone), 2-3kg chined and rind scored
- 8-10 red eating apples, cored
- 16-20 prunes, stones removed
- Glass of white wine
- Selection of root vegetables – parsnips, carrots, potatoes (8-10 of each)
- 8-10 red onions
- 3 tablesp. olive oil
- 2-3 tablesp. runny honey
- 2 tablesp. olive oil
- 2-3 cloves garlic, chopped
- 1 teasp. fennel seeds, toasted
- Juice and rind of one lemon
- Black pepper
A day ahead, if possible, mix the marinade ingredients and spread over the pork joint. Leave in the fridge overnight.
Heat the oven to Gas Mark 6, 200C (400F). Place the pork on a roasting tray, season well and roast for 2 hours.
Reduce the oven temperature if necessary when the crackling is crisp and well browned. Stuff the apples with prunes and add to the meat tray with the glass of wine. Continue cooking for another 35-40 minutes until the pork and apples are fully cooked. Roast the vegetables at the same time – toss them into olive oil and seasoning, place them in another tray in the oven and cook for 45-50 minutes. Twenty minutes before the end of cooking time, drizzle the pork, apples and vegetables with the runny honey.
Lift the pork and apples out of the roasting tray and keep warm. Boil up the juices with a knob of butter, check the seasoning. Carve the pork and serve with the stuffed apples and roasted vegetables. Leftovers are very good cold in a sandwich with the stuffed apple mashed up.
We hope you enjoyed reading this post by Pat Whelan of James Whelan Butchers. Pat is a 5th generation butcher, cook book author and the director of James Whelan Butchers with shops in Clonmel, the Avoca Handweavers Rathcoole and Kilmacanogue, Dunnes Stores Cornelscourt, Rathmines and Swords in Dublin. Sign up to our newsletter for more updates from James Whelan Butchers